Speed up the hours of simmering time of a cacciatore recipe using author Mark Bittman's technique of quick-searing then braising chicken drumsticks in a flavorful tomato sauce.

Mark Bittman
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.

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  • Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.

  • Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into skillet. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone (175°F), carefully shaking pan a couple of times. Season to taste. Serves 4.

Nutrition Facts

238 calories; fat 14g; cholesterol 71mg; saturated fat 3g; carbohydrates 10g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 18g; vitamin a 339IU; vitamin c 6.3mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 7.3mg; vitamin b6 0.4mg; folate 19.8mcg; vitamin b12 0.3mcg; sodium 568mg; potassium 679mg; calcium 28mg; iron 1.8mg.
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